Wild Goose Gumbo

Heat 2 tablespoons shortening in a large soup kettle and in it saute 2 lbs. sliced okra until it is crisp and has ceased to string or urn. Stir in 1 tablespoon flour and add 1/2 cup chopped celery, 2 cloves garlic, minced, and 1 onion and 1 green pepper, both chopped. Cook, stirring until the onion is transparent. Add 2 quarts water, 2 bay leaves and 2 tablespoons salt and stir in 1 can tomato paste. Bring the mixture to a boil, lower the heat and simmer the gumbo for 2-1/2 hours. In the meantime simmer 1 wild goose, cut in pieces, in salted water to cover until the bird is tender. Cut the goose meat from the bones, dice it and add it to the gumbo.